Description
This Almond Flour Waffle recipe is packed with 18 grams of protein per serving and is keto, paleo and gluten-free breakfast!
Ingredients
Units
- 1 cup almond flour
- 1 tbsp arrowroot starch (can sub cornstarch or tapioca starch)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp butter, melted and cooled (can sub coconut oil)
Instructions
- Mix the almond flour, arrowroot starch, baking powder and salt together in a bowl.
- In a separate bowl, whisk the eggs, almond milk, vanilla extract and butter together.
- Heat your waffle iron and spray with a non-stick cooking spray.
- Pour the waffle batter into the waffle iron filling 3/4 of the way.
- Cook the waffles for 3-4 minutes on each side or until golden brown.
- Serve with your favourite fruit, maple syrup or any toppings you love.
Notes
Use finely ground almond flour, not almond meal.
Cook on medium heat so the waffles do not brown too quickly.
Let the waffles cook fully before opening the waffle iron.
Almond flour waffles are naturally softer than traditional waffles.
Add 1 to 2 tablespoons of sugar if you prefer sweeter waffles.
Keep cooked waffles on a wire rack to help them stay crisp.
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 29g
- Carbohydrates: 10g
- Fiber: 7.4g
- Protein: 18g
